Use of alternan as texturizing agent in foodstuffs and...

A - Human Necessities – 23 – L

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

A23L 1/054 (2006.01) A23L 1/308 (2006.01) A61K 8/60 (2006.01) A61Q 19/00 (2006.01)

Patent

CA 2717179

The invention is directed to the use of alternan as texturizing agent, particularly as fat or oil replacer in foodstuffs or cosmetic preparations, a homogeneous composition comprising alternan and water, the use of the homogeneous composition as texturizing agent in foodstuffs or cosmetic preparations, and foodstuffs and cosmetic preparations comprising alternan as texturizing agent or a homogeneous composition comprising alternan.

L'invention concerne l'utilisation d'alternane comme agent texturant, en particulier comme substitut de graisse ou d'huile dans des produits alimentaires ou des préparations cosmétiques, une composition homogène comprenant de l'alternane et de l'eau, l'utilisation de la composition homogène comme agent texturant dans des produits alimentaires ou des préparations cosmétiques, et des produits alimentaires et des préparations cosmétiques comprenant de l'alternane comme agent texturant ou une composition homogène comprenant de l'alternane.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Use of alternan as texturizing agent in foodstuffs and... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Use of alternan as texturizing agent in foodstuffs and..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Use of alternan as texturizing agent in foodstuffs and... will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1960550

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.